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Le Cordon Bleu
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              3 months 20 classes

              You learn cotemporary restaurant desserts; hot & cold restaurant desserts, including soufflé, contemporary cakes, tarts, and buches. Another important part in Superior level is the Art of chocolate; Mousse cakes, tempering of chocolates, hand-dipped & molded chocolates, mixing different chocolates and textures, chocolate boxes and flowers, sculpture and display. Also you are introduced to Artistic sugar creations.

              Additional details

              • BASIC PATISSERIE
              • INTERMEDIATE PATISSERIE
              • REQUIREMENTS
              • TERMS DATES AND APPLY

                Term Dates & Prices

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                2016
                Oct 4, 2016 - Dec 24, 2016 (Standard)
                ₩ 6,700,000.00
                Oct 4, 2016 - Mar 25, 2017 (Saturday)
                ₩ 6,700,000.00
                Jan 2, 2017 - Mar 25, 2017 (Standard)
                ₩ 6,700,000.00
                2017
                Mar 27, 2017 - Jun 17, 2017 (Standard)
                ₩ 6,700,000.00
                Jun 19, 2017 - Sep 30, 2017 (Standard)
                ₩ 6,700,000.00
                Oct 10, 2017 - Dec 30, 2017 (Standard)
                ₩ 6,700,000.00
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